Welcome, baking enthusiasts! I am thrilled to present my latest creation – the White Chocolate Bread Pudding with Raspberry and White Chocolate Recipe. Is there anything better than combining the rich, creamy decadence of white chocolate with tart, juicy raspberries in a warm, comforting bread pudding? I think not.
Bread pudding is a timeless dessert that we all love, and with this recipe, I have added an unexpected twist that elevates it to a whole new level. Each bite of this dish is loaded with crunchy French baguette, velvety white chocolate, and bursting raspberries that will leave your taste buds in pure bliss.
Nothing screams indulgence like a dessert made with buttery bread, heavy cream, sugar, and—of course—white chocolate. So gear up and head straight to your kitchen as we go through the steps to create this deliciously rich dessert.
Trust me; once you’ve tried this recipe for yourself, it will become a staple on your dessert menu, and your friends and family will be raving about it for days to come. Get ready to impress your guests with your impeccable baking skills. Let’s get started!
Why You’ll Love This Recipe
This White Chocolate Bread Pudding with Raspberry and White Chocolate recipe is something you do not want to miss. It’s perfect for anyone who loves the taste of white chocolate and the tangy sweetness of raspberries.
This recipe offers the perfect balance of flavors and textures – crispy on the outside while still soft and gooey on the inside. The fresh raspberries add a wonderful fruity note to this dessert, perfectly complementing the creaminess of white chocolate in every bite.
The best part about this recipe is how easy it is to make. You only need a few ingredients, most of which you probably already have in your pantry – bread, eggs, sugar, milk, cream, and white chocolate chips.
Additionally, the versatility of this recipe never ceases to amaze me; you can swap fresh raspberries for frozen ones or combine them with strawberries to elevate the taste even more. Serving this bread pudding with raspberry sauce is also an excellent idea.
When serving this decadent dessert to family and friends, be prepared to impress them with your culinary skills. The unique combination of flavors in this bread pudding will leave them wanting more! And once they’ve tried it, they’ll undoubtedly fall in love with it themselves.
With its warm and comforting taste that’s guaranteed to satisfy even the most demanding sweet tooth, you’ll quickly realize why this recipe is a must-have in your cooking arsenal. Trust me; you won’t regret giving it a try.
- French baguette loaf: 8 cups cubed day-old bread
- Unsalted butter: 1/2 cup (1 stick), melted
- White chocolate chips: 2 cups, divided
- Sugar: 1 1/2 cups, divided
- Milk: 2 cups
- Heavy whipping cream: 2 cups
- Eggs: 6 large egg yolks
- Vanilla extract: 1 tablespoon
- Orange zest: from one orange
- Fresh raspberries: 6 ounces
- Frozen raspberries: 6 ounces
- Water: 1/4 cup
Ingredient tips and notes:
- Use a good quality French bread or baguette loaf for best results. Stale bread will absorb more of the liquid mixture and provide a better texture for the pudding.
- Make sure to melt the unsalted butter before adding it to the bread cubes. This will help coat each piece evenly.
- Reserve some of the white chocolate chips and raspberries to sprinkle on top of the bread pudding before baking. This will give it a nice presentation and extra flavor.
- Using fresh orange zest is recommended as it adds a citrusy touch to the pudding. However, you can substitute it with lemon zest if preferred.
- You can use either fresh or frozen raspberries for this recipe, depending on their availability. If using frozen ones, make sure they are thawed before using in the recipe.
The Recipe How-To
Now, let’s dive into the most exciting part of the article, the recipe and its step-by-step guide on how to make White Chocolate Bread Pudding With Raspberry and White Chocolate.
For this particular recipe, you will need:
- 8 cups of cubed French bread (day-old or even stale bread works well)
- 1 cup heavy whipping cream
- 2 cups milk
- 1 cup white chocolate chips
- ½ cup unsalted butter, melted
- 1 cup sugar
- 6 large eggs yolks
- 2 tablespoons vanilla extract
- 1 teaspoon orange zest
- Pinch of salt
- Fresh raspberries for topping
Note: you can use fresh strawberries instead of raspberries, or even a combination of both.
Preheat your oven to 325 degrees F.
Whisk together the sugar, milk, heavy whipping cream, egg yolks, vanilla extract, orange zest in a large mixing bowl.
Add the cubed bread to the mixture and let it sit for about 15 minutes for the bread to soak up all the liquid.
In another bowl or double boiler, melt the white chocolate chips and butter together. Stir occasionally until the mixture is smooth and combined.
Then add this mixture to your bread pudding mixture and stir until everything is well combined.
Add half of the mixture to a greased baking dish and sprinkle some fresh raspberries on top before adding the rest of the mixture on top.
Bake for about 45 minutes to 1 hour until golden brown.
Once cooked and out of oven, serve warm with some extra fresh raspberries as toppings.
Note: If baking in a slow cooker, cook on high for about 2 hours or low for about 4 until golden brown.
Tips for Perfect Results
By following these tips, you can achieve an even more satisfying result:
Use day-old or stale French baguette since it has less moisture compared to fresh ones.
You can add in extra fruits such as blueberries or strawberries to experiment with flavors.
Do not overmix because too much stirring will break your bread apart and produce a mushy pudding consistency.
Don’t have heavy whipping cream? You can still use regular milk but expect that it might result in a slightly different texture.
So there you have it – an easy-to-follow recipe for making White Chocolate Bread Pudding With Raspberry and White Chocolate. Whether you’re entertaining guests or cooking for family dinner night, this dessert is sure to wow everyone’s taste buds!
Substitutions and Variations
Are you interested in trying something new with this white chocolate bread pudding recipe? Allow me to suggest some substitutions and variations that could taste just as delicious as the classic recipe.
For a healthier option, consider using almond milk instead of heavy cream. Almond milk is lower in calories and fat, making it a great choice for those on a diet. Also, instead of using regular sugar, substitute it with stevia or honey for a natural and healthier sweetness.
Adding different fruits to the recipe can also bring out diverse flavor combos. Replace the raspberries with blueberries or strawberries for a twist of berries in your bread pudding. Or switch things up completely by using peaches or apples and make your own apple-cinnamon white chocolate bread pudding!
Are you celebrating an adult-only dinner party? Add ¼ cup amaretto liquor to your batter for an exceptional amaretto bread pudding recipe. Alternatively, try whiskey as a replacement for amaretto and add fresh whiskey raspberry sauce on top.
You can also experiment with different types of bread to create various textures in your bread pudding. Swap the French baguette for brioche or challah bread to get a richer tasting pudding. Croissant bread would give you layers of texture in each bite which can be intriguing if you want more than just a basic soft texture.
Finally, if you don’t have an oven at hand, try cooking your white chocolate bread pudding in a slow cooker! You will still enjoy this delightful dessert by following steps similar to the traditional baking method but rather than preheating an oven, setting up the slow cooker works as well.
The possibilities are endless when it comes to making this dish; the variations are only limited by your imagination! So break out from the ordinary routine and try out one of these substitutes or variations today.
Serving and Pairing
Once you’ve baked your delicious bread pudding, it’s time to think about how to serve and pair it.
Firstly, I highly recommend serving the White Chocolate Bread Pudding with Raspberry and White Chocolate warm, so as to allow the white chocolate chips to melt and the flavors to meld together. Top it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
As far as pairings go, this rich and decadent dessert pairs well with a cup of coffee or tea, or even a glass of your favorite dessert wine. If you want to keep things non-alcoholic, try pairing it with some sparkling apple cider or hot cocoa.
Another option is to top the bread pudding with a homemade raspberry sauce. Simply blend fresh raspberries with sugar and water in a food processor until smooth, then pour over the top of your bread pudding before serving for an added burst of fruity flavor.
Overall, there are many ways to enjoy this delicious bread pudding – whether on its own or paired with a complementary beverage or sauce. The important thing is to savor every bite!
Make-Ahead, Storing and Reheating
You might wonder if you can prepare this delicious White Chocolate Bread Pudding With Raspberry and White Chocolate Recipe ahead of time, and the answer is yes! You can make the bread pudding in advance, refrigerate it, and then reheat it when ready to serve. Here’s how:
To Make-Ahead: After preparing the bread pudding, let it cool down completely at room temperature. Cover it with plastic wrap and store it in the refrigerator for up to 2 days.
To Reheat: Preheat the oven to 350°F (177°C). Remove the plastic wrap from the bread pudding and cover it with aluminum foil. Bake in the preheated oven for about 20-25 minutes or until heated through. Alternatively, you could use a microwave-safe dish to reheat individual servings in the microwave.
After reheating or serving, leftover White Chocolate Bread Pudding with Raspberry and White Chocolate Recipe should be stored in an airtight container in the refrigerator for up to 3-4 days. Reheating leftovers is easy: just pop them back into the microwave or even enjoy cold!
Lastly, note that freezing this bread pudding is not recommended as it may break down the structure of the pudding and cause it to become watery upon thawing. But with its delicious combination of flavors, you won’t have any leftovers for long!
Tips for Perfect Results
To ensure your White Chocolate Bread Pudding with Raspberry and White Chocolate Recipe turns out delicious and satisfying, here are some helpful tips:
First, make sure to use day-old French baguette or white bread. This type of bread has a firmer texture that allows it to hold up better when soaked in the pudding mixture. If you use fresh bread, it may become too mushy and fall apart.
Another tip is to grease your baking dish well with unsalted butter before adding the bread cubes and the pudding mixture. This will prevent the pudding from sticking to the sides of the dish and make for easy cleanup.
When cubing your bread, try to make them all about the same size so that they cook evenly. You also want to ensure that each piece has plenty of surface area exposed to soak up the pudding mixture.
If you’re using frozen raspberries instead of fresh ones, defrost them first and remove any excess liquid by squeezing them gently in a paper towel. This will prevent your pudding from becoming too watery.
When making the sauce, add sugar and water slowly to allow it time to dissolve and mix properly. You may also want to strain out any seeds or lumps before serving.
Lastly, for an extra touch, top your finished pudding with freshly whipped cream or a scoop of vanilla ice cream. The coolness will contrast nicely with the warm pudding and add an extra layer of flavor.
By following these helpful tips, you can guarantee your White Chocolate Bread Pudding with Raspberry and White Chocolate Recipe will turn out perfectly every time!
In conclusion, this white chocolate bread pudding with raspberry and white chocolate recipe is a must-try for anyone with a sweet tooth. The combination of rich white chocolate and tangy, fruity raspberries is simply irresistible. It’s the ideal dessert for any occasion and is sure to satisfy even the pickiest eaters.
Not only is this recipe delicious, it’s also very versatile. You can switch things up by adding different berries or experimenting with different types of breads to make it even more unique. And don’t forget to serve it with a scoop of ice cream or whipped cream for an extra indulgent treat.
With ingredients that are easy to find and simple instructions to follow, making this bread pudding recipe is a breeze. And once you’ve made it once, you’ll definitely want to come back for seconds! So what are you waiting for? Give this recipe a try and prepare to be blown away by its decadent flavors and textures.
White Chocolate Bread Pudding With Raspberry and White Chocolate Recipe
Bread pudding ingredients
- 4 cups heavy whipping cream
- 2 cups milk (I prefer whole!)
- 1 cup sugar
- 3 1/2 cups white chocolate chips
- 6 large eggs, plus
- 12 large egg yolks
- 1 teaspoon vanilla extract
- 1 loaf day old French baguette, 24-inch cut into 1/2-inch inch slices (artisan bread works well too!)
- 1/2 cup water
- 1/2 cup sugar
- 2 teaspoons orange zest
- 2 cups fresh raspberries (thawed) or 2 cups frozen raspberries (thawed)
White Chocolate Sauce
- 1/2 cup heavy whipping cream
- 1 cup white chocolate chips
Prepping the pudding
- 5 tablespoons unsalted butter (I prefer sweet cream butter!)
- Bread pudding:
- Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
- Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
- Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
- Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
- Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
- After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
- Raspberry Sauce:
- Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
- Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
- White Chocolate Sauce:
- Heat heavy cream in saucepan over medium heat until hot.
- Stir in white chocolate morsels until melted. Set aside to cool slightly.
- Prepping the Bread Pudding:
- By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
- Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
- Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.